When it comes to cooking, many of us are guilty of reaching for sugary sauces and dressings to add flavor to our dishes. But what if you could enjoy a variety of delicious meals without the added sugar? The key is to focus on whole, nutrient-dense ingredients and creative flavor combinations that don’t rely on refined sugars.
In this article, we’re sharing 20 mouth-watering low sugar recipes that are sure to become new favorites in your household. From savory main dishes like Lemon Garlic Baked Salmon with Steamed Broccoli, to fresh and healthy sides like Zucchini Noodles with Pesto and Cherry Tomatoes, there’s something for everyone on this list.
In the following pages, we’ll dive into each recipe, providing step-by-step instructions and tips for making these dishes your own. Whether you’re a busy parent looking for quick and easy meal ideas or a foodie seeking inspiration for your next dinner party, you’ll find plenty of options to suit your taste and dietary needs.
So go ahead, indulge in the world of low sugar cooking, and discover a whole new level of flavor and nutrition in every bite!
Lemon Garlic Baked Salmon with Steamed Broccoli
Brighten up your dinner table with this flavorful and healthy recipe, combining the richness of salmon with the brightness of lemon and garlic.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 bunch broccoli, stems trimmed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle with lemon juice and garlic.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
7. While salmon is cooking, steam broccoli in a pot filled with 2 inches of water for 3-5 minutes or until tender.
8. Serve baked salmon with steamed broccoli on the side.
Cooking Time: 20-25 minutes
Avocado and Chickpea Salad with Lime Dressing
A refreshing twist on traditional salads, this recipe combines the creaminess of avocado with the nutty flavor of chickpeas, all tied together with a zesty lime dressing.
Ingredients:
– 3 ripe avocados
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup fresh cilantro leaves
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add the chickpeas, cilantro, lime juice, and olive oil to the bowl with the avocado.
3. Use a fork to mash the ingredients together until well combined, but still slightly chunky.
4. Season with salt to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
A refreshing summer twist on traditional pasta, this recipe combines the flavors of Italy with the sweetness of cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto sauce
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a spiralizer or julienne peeler to create zucchini noodles.
2. Place the zucchini noodles in a colander and sprinkle with salt. Let sit for 10-15 minutes to remove excess moisture.
3. In a large skillet, combine pesto sauce and cherry tomatoes. Cook over medium heat until the tomatoes release their juices and the pesto is heated through.
4. Add the zucchini noodles to the skillet and toss with the pesto mixture until well combined.
5. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Balsamic Grilled Chicken with Roasted Asparagus
This recipe combines the rich flavors of balsamic glaze and grilled chicken with the tender, slightly caramelized taste of roasted asparagus.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic glaze
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 pound fresh asparagus, trimmed
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together balsamic glaze, olive oil, thyme, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, toss asparagus with olive oil, salt, and pepper on a baking sheet.
6. Roast in the oven at 425°F (220°C) for 12-15 minutes, or until tender.
7. Serve the grilled chicken with roasted asparagus.
Cooking Time: 20-25 minutes
Cauliflower Fried Rice with Shrimp and Peas
A twist on the classic fried rice dish, this recipe replaces traditional rice with cauliflower, adding protein-packed shrimp and sweet peas for a nutritious and flavorful meal.
Ingredients:
– 1 head of cauliflower, grated
– 2 cups mixed veggies (e.g., carrots, green beans)
– 1 cup cooked and chilled shrimp
– 1 cup frozen peas
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the grated cauliflower and cook until tender, about 5 minutes.
3. Add the mixed veggies, garlic, and soy sauce. Cook for an additional 2-3 minutes.
4. Stir in the cooked shrimp and peas. Season with salt and pepper to taste.
5. Serve hot, garnished with scallions or sesame seeds if desired.
Cooking Time: 15-20 minutes
Greek Yogurt with Fresh Berries and Almonds
Start your day with a sweet and satisfying breakfast that combines the creaminess of Greek yogurt, the natural sweetness of fresh berries, and the crunch of almonds.
Ingredients:
– 1 cup Greek yogurt
– 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
– 1 tablespoon sliced almonds
– Optional: honey or maple syrup for added sweetness
Instructions:
1. In a small bowl, combine the Greek yogurt and fresh berries.
2. Sprinkle the sliced almonds on top of the yogurt mixture.
3. If desired, drizzle with a little honey or maple syrup for extra sweetness.
4. Serve immediately and enjoy!
Cooking Time: None! Just assemble and serve.
Spinach and Feta Stuffed Chicken Breast
Elevate your chicken game with this flavorful and easy-to-make recipe. Tender chicken breast is filled with a savory mixture of wilted spinach, crumbled feta cheese, and herbs, then baked to perfection.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, and thyme.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Roasted Brussels Sprouts with Garlic and Parmesan
Transform humble Brussels sprouts into a caramelized masterpiece by roasting them with aromatic garlic and nutty Parmesan cheese.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until caramelized and tender, stirring occasionally.
5. During the last 5 minutes of roasting, sprinkle garlic and Parmesan cheese over the sprouts.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Turkey and Quinoa Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the savory flavors of turkey and quinoa with the sweetness of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground turkey
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the turkey, onion, garlic, cumin, paprika, salt, and pepper over medium-high heat until the turkey is browned, breaking it up into small pieces as it cooks.
4. Stir in the cooked quinoa and olive oil.
5. Stuff each bell pepper with the turkey-quinoa mixture and top with the bell pepper tops.
6. Place the peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Eggplant and Mushroom Stir-Fry with Soy Ginger Sauce
A flavorful and savory stir-fry that combines the richness of eggplant and mushrooms with a tangy soy ginger sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons grated fresh ginger
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
3. Add the mushrooms, garlic, and remaining 1 tablespoon of oil. Cook, stirring frequently, until the mushrooms are tender and the mixture is fragrant, about 4 minutes.
4. In a small bowl, whisk together the soy sauce, ginger, and honey.
5. Pour the sauce over the eggplant and mushroom mixture. Stir to combine and cook for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds if desired.
8. Serve immediately.
Cooking Time: 15-20 minutes
Cucumber and Avocado Sushi Rolls
Fresh and refreshing, these cucumber and avocado sushi rolls are a perfect twist on traditional sushi. With the creamy texture of avocado and the crunch of cucumber, this recipe is sure to delight.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 ripe avocado, sliced
– 1/2 cucumber, peeled and thinly sliced
– 1 sheet of nori seaweed
– Rice vinegar (for seasoning)
– Water
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired size for rolling.
3. Lay a nori sheet flat on a surface, leaving a 1-inch border at the top.
4. Spread a thin layer of sushi rice onto the nori, leaving a small border at the top.
5. Place sliced avocado and cucumber in the center of the rice.
6. Roll the sushi using your fingers or a bamboo sushi mat, applying gentle pressure to compress the ingredients.
7. Slice into individual pieces and serve with soy sauce and wasabi (optional).
Cooking Time: 10-15 minutes
Cherry Tomato and Mozzarella Caprese Salad
A classic Italian salad that combines the sweetness of cherry tomatoes with the creaminess of mozzarella cheese, all on a bed of fresh basil. This simple yet flavorful recipe is perfect for a quick lunch or dinner.
Ingredients:
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• Fresh basil leaves, chopped (about 1/4 cup)
• 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Arrange the cherry tomatoes and mozzarella slices on a large plate or platter.
2. Drizzle the olive oil over the salad, then sprinkle with salt and balsamic vinegar.
3. Top with chopped fresh basil leaves and grated Parmesan cheese (if using).
4. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (prep time)
Spaghetti Squash with Marinara and Turkey Meatballs
This twist on classic spaghetti features roasted squash instead of pasta, paired with flavorful turkey meatballs and a tangy marinara sauce.
Ingredients:
– 2 medium-sized butternut squash
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 jar marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
3. In a large bowl, combine turkey, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix well with your hands until just combined.
4. Form into meatballs (about 1 1/2 inches in diameter). Place on the baking sheet with the squash.
5. Drizzle the olive oil over the squash and meatballs.
6. Roast for 30-35 minutes or until the squash is tender and the meatballs are cooked through.
7. Serve with marinara sauce and garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Coconut Flour Pancakes with Blueberry Compote
Start your day with a delicious and healthy breakfast featuring coconut flour pancakes paired with a sweet blueberry compote.
Ingredients:
For the pancakes:
– 1 cup coconut flour
– 2 eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
For the blueberry compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together coconut flour, eggs, almond milk, and salt until smooth.
3. Add the melted coconut oil and mix well.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes.
7. For the compote, combine blueberries, honey, and lemon juice in a saucepan.
8. Bring to a simmer over medium heat and cook for 5-7 minutes or until thickened.
9. Serve pancakes with warm blueberry compote and enjoy!
Cooking Time: 15-20 minutes
Grilled Shrimp Skewers with Mango Salsa
Add a tropical twist to your outdoor gatherings with these succulent grilled shrimp skewers paired with a sweet and tangy mango salsa.
Ingredients:
For the Shrimp Skewers:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon paprika
– Salt and pepper to taste
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lime juice, paprika, salt, and pepper. Add shrimp and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread marinated shrimp onto skewers.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Meanwhile, combine mango, red onion, jalapeño pepper, lime juice, and honey in a bowl. Stir well to combine.
6. Serve grilled shrimp skewers with mango salsa spooned over the top.
Cooking Time: 10-12 minutes
Chia Pudding with Coconut Milk and Cinnamon
A healthy and delicious breakfast or snack option, this chia pudding combines the nutritional benefits of chia seeds with the creamy richness of coconut milk and a hint of warm cinnamon.
Ingredients:
– 1/2 cup chia seeds
– 1 can full-fat coconut milk (14 oz)
– 2 tablespoons honey or maple syrup
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and coconut milk until well combined.
2. Add honey or maple syrup, cinnamon, and salt. Stir until smooth.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
4. Once chilled, give the pudding a good stir to redistribute the chia seeds.
5. Serve the creamy pudding in individual serving cups or jars.
Cooking Time: 2-24 hours (depending on chilling time)
Baked Cod with Lemon and Fresh Herbs
Brighten up your mealtime with this flavorful and moist baked cod recipe, infused with the zesty goodness of lemon and fresh herbs. This dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 4 sprigs of fresh rosemary, chopped
– 2 sprigs of fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the fish, then sprinkle with lemon juice, rosemary, and thyme.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Cauliflower and Leek Soup with Turmeric
This creamy and aromatic soup is a perfect blend of comforting flavors, with the subtle bitterness of cauliflower balanced by the sweetness of leeks. This recipe is an excellent way to enjoy the benefits of turmeric in a warm and nourishing bowl.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium leeks, cleaned and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– 1/4 cup heavy cream (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced leeks and cook for an additional 5-7 minutes, or until tender.
4. Add the cauliflower florets and vegetable broth to the pot.
5. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Stir in the ground turmeric and season with salt and pepper to taste.
7. Use an immersion blender to puree the soup until smooth.
8. If desired, stir in the heavy cream to add a creamy texture.
9. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Baked Sweet Potato with Black Beans and Guacamole
Sweet Potato Delight with Black Beans and Guacamole
This recipe combines the natural sweetness of baked sweet potatoes with the savory flavor of black beans and the creamy richness of guacamole, making for a nutritious and satisfying meal.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 ripe avocado, mashed
– 1 lime, juiced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and place on a baking sheet.
3. Drizzle with cooking spray or oil and sprinkle with salt and pepper.
4. Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. While the sweet potatoes bake, mix together black beans, lime juice, and cilantro in a bowl.
6. Mash the avocado in a separate bowl.
7. To assemble, slice the baked sweet potatoes open lengthwise and top each half with black bean mixture, then guacamole.
Cooking Time: 45-50 minutes
Stir-Fried Tofu with Bok Choy and Sesame Seeds
A classic Chinese-inspired dish that combines the creamy texture of tofu, the sweetness of bok choy, and the nutty flavor of sesame seeds. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 bunches bok choy, cleaned and chopped
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup sesame seeds
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the chopped bok choy and minced garlic to the pan. Cook until the greens are wilted, about 2-3 minutes.
4. In a small bowl, whisk together soy sauce and sesame oil. Pour the mixture over the bok choy and stir-fry for an additional minute.
5. Return the tofu to the pan and stir in sesame seeds. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional sesame seeds if desired.
Cooking Time: 10-12 minutes